Chocolate hazelnut French pie

Chocolate hazelnut French pie

Introduction:

"Chocolate and hazelnut must be a favorite food for many people. Hazelnut chocolate, which mixes the two, is also popular. This is a Western-style dessert filled with hazelnut chocolate. The recipe of West Point comes from Jun Zhi's second baking book. I have modified the method, which is easier than the original operation and has a higher success rate. In addition, the amount of sugar is reduced as usual. "

Production steps:

Step 1: get all the materials ready.

Step 2: put hazelnut into food preservation bag and crush it with rolling pin. The broken pieces are not easy to be too large, so as to avoid breaking the fragile crust in the later filling process, but they are not easy to be too broken. If they are too broken, they will not taste hazelnut.

Step 3: break the dark chocolate and add it to the cream.

Step 4: put the chocolate and cream in a hot tub and stir until the chocolate melts. The melted state is similar to chocolate sauce.

Step 5: pour the crushed hazelnut into the melted dark chocolate and stir well.

Step 6: stir the hazelnut evenly to make the filling. The prepared stuffing is in the viscous state of solid-liquid mixture, and is not easy to be wrapped into the cake skin. It should be stored in the refrigerator.

Step 7: cut the butter into small pieces, soften at room temperature, add sugar and salt.

Step 8: beat evenly with electric beater.

Step 9: add the egg liquid in two times. Each time, the egg liquid and butter should be fully mixed before adding the egg liquid, so as to avoid the separation of oil and egg.

Step 10: stir the butter evenly to form a delicate feather.

Step 11: sift in the low gluten flour by stages, and mix evenly with a rubber scraper.

Step 12: the final mixed dough is in a moist state. Divide the dough into 20 small pieces and refrigerate for at least 10 minutes before using.

Step 13: place 20 paper molds on the baking tray and remove the crust and chocolate filling from the refrigerator. At this time, the filling has been slightly solidified, easy to pack into the crust. After cold storage, the crust dough becomes a little tough and easy to be pressed into pancake shape.

Step 14: take a small cake and flatten it in the palm of your hand. Try to make it a little thicker in the middle and a little thinner around. Dig a scoop of chocolate and put it on the crust.

Step 15: gently pinch the cake skin around to the center. The cake skin has no toughness and is very fragile. It is very easy to break. You must not operate it like kneading the bun fold. It will make the cake skin thin and broken.

Step 16: after closing, gently shape into a flat cylindrical round cake. The movement must be gentle to avoid breaking the cake skin.

Step 17: final shape.

Step 18: put the round cake down into the paper mold.

Step 19: brush the whole egg on the surface.

Step 20: put in the middle of the oven, 150 degrees, bake for 22 minutes.

Step 21: cool to room temperature.

Materials required:

Low gluten flour (crust): 140g

Salt free butter (crust): 70g

Sugar powder (cake skin): 40g

Whole egg liquid (cake skin): 30g

Salt (crust): 1 / 4 tsp

Animal light cream (filling): 80g

Dark chocolate (filling): 80g

Hazelnut (filling): 50g

Whole egg liquid (brush cake surface): a little

Note: 1. My oven temperature is on the high side, the original side is 180 degrees, 20-25 minutes. Please adjust the temperature and time according to the habit of your oven. 2. In fact, the steps of this western style pastry are very simple, and the only difficulty is the process of stuffing. It's a very effective way to refrigerate the stuffing and crust. The original recipe didn't refrigerate, but put the stuffing into the flower mounting bag and squeeze it on the crust. The operation is more complicated, and the thin chocolate is easy to flow, the sticky cake skin is very fragile and fragile, so it is very difficult to wrap into a cylindrical cake with good shape. After refrigeration, none of this is a problem. It should be noted that if the stuffing is placed in the refrigerator for a long time, it may solidify into a hard block, which is easy to puncture the crust. In this case, just use a small spoon to smash the large pieces before use. 3. The slightly solidified chocolate filling can be easily separated. In order to control the accuracy of the amount of filling, you can use a small spoon to divide the chocolate in the bowl into 4 piles, each pile contains 5 pieces. In the end, there will be no shortage or surplus of filling. 4. In the original recipe, 160g of chocolate sauce was used to replace dark chocolate and light cream. I haven't made it directly with chocolate sauce, but the commercially available chocolate sauce is thinner than this homemade one. It's estimated that it's more difficult to make the stuffing directly, and it probably needs to be refrigerated before it can be easily made.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet